RECIPE: Lemon Cheesecake Balls

Prep time: 10 mins Serves 12

These are great to have on hand for when you feel like something small, indulgent and sweet. For ingredients to combine easily, make sure the cream cheese is out of fridge and softened. These store well in the fridge for up to five days or can be frozen in an airtight container for up to six weeks.

Ingredients

• 150g cream cheese, softened

• 1½ tblsp Lakanto Classic Monkfruit sweetener

• ¼ cup desiccated coconut

• 2 tsp lemon zest, finely grated

• 2 tsp lemon juice

• ½ tsp vanilla essence

• Shredded coconut for rolling (approx ½ cup)

• Shredded coconut and extra chopped walnuts for decorating top

Method

1. Place all ingredients in a medium size bowl and mash together with a fork or back of large metal spoon until combined and smooth.

2. Using wet hands, roll spoonfuls of mixture into balls then roll in shredded coconut.

3. Place in an airtight container in the fridge to firm. Enjoy!

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